Green Chile Enchilada Casserole

• 1 (10 ounce) can Rotel tomatoes & chilies
• 2 plum tomatoes (or additional canned)
• 12 corn tortillas (or more if you have them....)
• 1 (14 ounce) can green enchilada sauce
• 1 (16 ounce) jar salsa (more green chile or regular red)
• 2 12 cups chicken (cooked or raw)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 12 teaspoon chipotle chili seasoning
• 12 teaspoon adobo seasoning, spice
• 1 (8 ounce) package low-fat cheese (Mexican or Monterrey Jack)
• 1 cup onion, chopped
• 1 poblano pepper, seeded and chopped
• 1 jalapeno, seeded and chopped (leave seeds in if you like it hotter)
• 1 (4 ounce) can green chilies (or larger!)

1. Saute onions and peppers in a smidge of oil till soft.
2. Saute raw chicken with the onion and peppers if using.
3. (Drain extra oil / juice if chicken was raw).
4. Add spices and cook for a minute or two.
5. If using cooked chicken, add it now to warm only after the onions are soft.
6. Put 1/2 the green enchilada sauce into the bottom of a 9X12 pan.
7. Layer 1/3 ripped corn tortillas on the bottom of the pan.
8. Add the rest of the enchilada sauce, tomatoes, green chiles to chicken mixture and cook till warm.
9. Add 1/2 the cheese to the mixture and take it off the heat and mix.
10. Layer 1/2 of the chicken mixture and then top with ripped tortillas - Twice.
11. Top the casserole with the jar of salsa and top with the balance of the cheese.
12. Cook at 350 until warm -- approximately 15 - 20 minutes.

tomatoes, tomatoes, corn tortillas, green enchilada sauce, salsa, chicken, cumin, coriander, chipotle chili seasoning, spice, cheese, onion, pepper, jalapeno, green chilies

Taken from www.food.com/recipe/green-chile-enchilada-casserole-448388 (may not work)